1 large spaghetti squash
4 T. olive oil
Kosher salt
Freshly ground black pepper
2 garlic cloves, minced
1 shallot, chopped fine
1/2 c. grated parmesan
Heat the oven to 400 degrees.
Cut the squash in half lengthwise. Scoop out the stringy core and seeds and discard.
With some of the oil, brush the cut side of the squash.
Generously season with salt and pepper.
On a baking sheet, bake the squash, cut side down, until soft-about 50 minutes.
Allow to cool until you can easily handle it. With a fork, scoop out the stringy squash and set aside in a medium bowl.
Heat the remaining oil until it shimmers. Add the garlic and shallot. Saute for a minute until the shallot softens and the garlic is fragrant.
Add the squash and saute until heated through.
Toss with grated cheese and serve immediately.